Another person that claims to have invented Caesar Salad

While there is no documentation to prove this, it is worth noting.
in 1903

In George Leonard Herter's Book the Bull Cook and Authentic Historical Recipes and Practices VOL ll he talks about who he thinks invented Caesar salad.

"Caesar salad was invented in about 1903 by Giacomo Junia, an Italian cook in Chicago, Illinois. Giacomo Junia was the cook in a small restaurant called The New York Cafe. He catered to American tastes as spaghetti and pizza in those days were little eaten by anyone including Italians. It is sometimes falsely stated that this salad was invented in Tijuana, Mexico during the prohibition period and also in San Francisco. Nothing could be further from the truth. The only thing invented in Tijuana were the finest methods every produced to clip tourists. 

Giacomo Junia called the salad Caesar Salad. He put a few pieces of Cos lettuce (romaine) in the salad to add a slightly bitter touch to it. . . Giacomo called the salad Caesar Salad after Julius Caesar, the greatest Italian of all time. . . . Junia never thought that the salad would be popular and was more surprised than anyone when people began to ask for it. Many itinerant cooks learned how to make the salad and soon it was made all over North America and even in Europe."

Here is more information that debunks this idea, and also that Webster and Britanica had it wrong.

This is reprinted from an article by
Jim Rader , Merriam-Webster Inc.
American Food Folklore and Culinary History:

A totally heterodox origin for "Caesar salad" appears in the 3rd edition of "Webster's New World": "so named in honor of (Gaius) Julius Caesar by Giacomo Junia, Italian-American chef in Chicago, who invented it c. 1903." Journalists only bring this etymology up to heap scorn on it (demonstrating by the way their complete incomprehension of the meaning of "Webster" in dictionary titles.)

The documentation of the collocation "Caesar salad"/"Caesar's salad" is thin. The first cite Merriam has is from the "Britannica Book of the Year, 1950", from the article "Fads of 1949": "In foods, fads were limited. Caesar salad was in vogue through the summer and fall, and slot-machine hot dogs still prevailed in the larger cities" (pp. 273-74). There have to be earlier cites out there, even if only from 1949, when the salad was supposedly popular (suggesting it had been regional until then?). 

sumber dari: kitchenproject.com

Who invented the Caesar Salad?

There are many claims as to who invented Caesar salad.

Caesar (Cesare) Cardini Caesar was born near Lago Maggiore, Italy, in 1896; he and his brother Alex emigrated to the U.S. after World War I. The Cardini's lived in San Diego but operated a restaurant in Tijuana to circumvent Prohibition. 

According to Caesar's daughter Rosa, on July 4th 1924 the salad was created on a busy weekend at Caesar's Restaurant. It is said that Caesar was short of supplies and didn't want to disappoint the customers so he concocted this salad with what was on hand. To add a flair to this he prepared it at the table. This story is not certifiable however but it very well could have happened. I can vouch for the fact that this happens frequently in the restaurant business. The salad soon became a hit and people came to the restaurant just to get the salad. In particular the Hollywood set loved Caesars

Some of Caesar's friends and family dispute this claim.

Paul Maggiora, a partner of the Cardini's, claimed to have tossed the first Caesar's salad in 1927 for American airmen from San Diego and called it "Aviator's Salad. Caesar's brother Alex had claimed to have developed the salad (he too allegedly called it "aviator's salad"). Livio Santini claimed he made the salad from a recipe of his mother, in the kitchen of Caesar's restaurant when he was 18 years old, in 1925, and that Caesar took the recipe from him.

The original name was the Aviator's Salad. Alex Cardini, my grandfather, was a pilot for the Italian Air Force during World War I before he moved to Tijuana to join my great-uncle Caesar. 

Remember, it was Prohibition, and Tijuana was where people went to party. Caesar's Place, my great-uncle's bar and restaurant, was very popular. After a long night of drinking and missing curfew, a group of Rockwell Field Air Force pilots woke up at Caesar's, and what Alex made for them for breakfast that morning is what we know today as Caesar Salad. That day he called it the Aviator's Salad in honor of his flying buddies, but as the salad gained popularity with visitors from Southern California it evolved into the Caesar Salad. “Let's go to Caesar's and have that salad …”

Subsequently, when Alex Cardini moved to Mexico City, where he opened three restaurants, the salad was listed on his menu as "the original Alex Cardini Caesar salad."

sumber dari: kitchenproject.com

Forget the Salad Spinner

Have you ever had a moment of pure genius? I did a few weeks ago. Or at least it certainly felt like it.

I have been regretting not owning a salad spinner because as everyone knows, a drier salad lasts longer. We eat a big salad with some meat topped on for dinner about once a week and invariably have some left over. I put the salad in an air-tight container and put it in the fridge where it just goes bad. And I have felt that a salad spinner would be the answer to all my problems, except for the fact that I just didn't want to have to buy one and store in my cabinets. I have enough one use kind of things in my kitchen and don't want or need more.

So, a couple of weeks ago, as I was making salad and yet again mulling over the two sides of my salad covered coin, an idea struck. I quickly ran over to my cabinet where my napkins are stored and stuffed on into the salad bowl, snapped the lid tight, and shook, shook, shook.

That little napkin absorbed all the excess moisture! I also kept the cut tomatoes separate from the rest of the salad. Between my fun little napkin trick and keeping the tomatoes in another container, my salad lasts all week now. Whoo hoo! While I'm sure someone else has previously thought of this, it felt like such a victory for me. I don't have to buy another kitchen gadget, plus we now have less waste and also salad more often through the week.


sumber dari: gingerlymade.com

Salad Spinner

Salad Spinner is an innovative and fun way to dry your freshly washed salad. Using 75% less plastic than a conventional spinner, the lightweight (128g) and waterproof fabric design allows for easy and efficient storage, saving valuable kitchen space.
Colours - Magenta, Mocha or Sunshine
Made from 100% PU coated polyester, with folded and seamless waterproof base.
Machine washable 30 degrees. Do not use bleach or detergent. Line dry.


sumber dari: notonthehighstreet.com

Progressive International 4 Quart Collapsible Salad Spinner

sumber dari: wayfair.com

Professional Manual Salad Spinner

Dries your greens quickly, maintains the life of your lettuce & prevents unwarranted spoilage!
Our 5 gallons spinners are manufactured with a collapsible handle for better storage, outer basket handles for easier maneuverability & carrying capabilities, and a longer inside basket stem for stability while spinning.
Spare parts can be purchased separately.


sumber dari: eurodib.com

OXO Good Grips Salad Spinner

Our recent lunch and dinner classes have included leafy lettuce salads. It is a great way to highlight the fresh seasonal bounty here in Lancaster County.
What would we do without our salad spinners? Gone is the temptation to skip giving those leafy greens a good wash, especially when we’re squeezed for time.

All that you do is put the greens in the basket of the salad spinner and then run cold water over the greens.

Salad spinners come in a variety of sizes and shapes. We use the OXO Good Grips Salad Spinner most often.
This particular model has a pump to spin the basket, so it is a one-handed task. It has a brake button to stop the spinning. It’s got a non-slip ring on the bottom of the outside bowl for keeping it steady as you spin. And the bowl can double as a serving bowl. One more great feature: when you’re finished using the spinner, push on the lock and the pumping mechanism drops down, making the whole unit easy to store.

Oxo designs its products with practicality in mind, and this product lives up to that standard. We’ve got the spinners at The Good Cooking Store. Stop by or give us a call!


sumber dari: fix-itandforget-it.com

Chef'n Salad Spinner

The Chef'n salad spinner has a push lever mechanism and a push button brake.


sumber dari: cooksparaphernalia.co.uk

Pyrex Salad Spinner

Smarter kitchen tools for everyday that inspire confidence in the kitchen. This innovative collection of tools and gadgets is extremely feature-rich with a contemporary design around convenience, comfort, visible functionality, and intuitive use.

• Handle knob locks down in lid for convenient storage
• Lever easily pumps up and down for quick, controlled spinning
• Push button quickly stops spinning
• Elevated basket keeps water away from washed greens and vegetables
• Non-slip bottom keeps spinner firmly in place on countertop
• Large bowl doubles for serving

sumber dari: shopworldkitchen.com

Guzzini Salad Spinner

The red Guzzini salad spinner by Dario Tanfoglio is one of those iconic designs that demand a closer look. A sculpted and beautifully curved form combined with modern materials and a vivid colouring ensures the Guzzini designer salad spinner immediately complements your modern kitchen. A clear acrylic bowl lets you see inside to the stark white slatted Guzzini spinner which is operated by the handle on top, creating a centrifugal force that effectively reduces the moisture on your salad. 

Designed by Dario Tanfoglio, the designer Guzzini Latina salad spinner is so good looking that youll be reluctant to hide it away in a cupboard! 

Guzzini Salad Spinner Specifications Material: SAN Plastic 

Dimensions: D28 x H18cm 

Design: Dario Tanfoglio


sumber dari: furnish.co.uk

shaved asparagus salad

“Cooking for others is a generous and civilized act, even if it’s just a simple pot of beans.”

— David Tanis

I read this quote from David Tanis this morning, and I have been thinking about it all day.

Before Lu went to her little preschool, we sat together at the table and ate yogurt with the honey we bought at the farmers’ market this weekend. She’s excited about honey since she learned how it’s made by reading Nikki McClure’s incredible new book, To Market, to Market. She wants to eat some at every meal. We’ve had to convince her that you don’t eat honey itself. Instead, we’ve been sweetening our yogurt in the mornings and tea in the evenings with a dollop of honey. Sugar is so boring in comparison. We three sat together in the morning light, eating and talking.

When Danny returned from taking her to school, we turned on the stove. Until yesterday, our stove and oven had been broken for 8 days without a repairman. We were gnashing our teeth. This past weekend, I visited a dear friend’s home and asked if I could cook dinner, just to feel my hands in the food again. I grated some carrots and sauteed them slowly in olive oil, cinnamon, a bit of butter, cayenne, and cumin. Since I hadn’t cooked in awhile, I stirred and watched as the carrots withered then shriveled into the spices. In the end, the carrots were crisp bits of deeply flavored sweetness. We threw them on top of the salad we made of homegrown lettuce and roasted chicken, with a spicy balsamic vinaigrette I shook together in a jar. (As I was roasting the asparagus and broccoli, I looked out the window to watch Lu help Tamiko pick lettuce from the garden, arranging each leaf in the colander just so.) We sat down to eat, my friends, their darling daughters, Lu, and I. C watched Lu gobble up her salad and asked for some too. It was the first time she had eaten vinaigrette. Relaxed. Nothing complicated.

This morning, with the stove finally working, Danny poured a glug of olive oil into the cast-iron pan, then cracked two eggs from brown shells into the hot oil. In another pan, he tossed big handfuls of fresh kale and chard leaves into the waiting hot oil and garlic, then flicked in some red chile flakes. He waited for them to wither, then stirred them as they started to shrivel. A shower of salt from on high, a twist of pepper, and we were ready. We sat down together, before we planned the last chapter of our new cookbook, to a pile of dark greens with eggs frizzled at the edges and a bit of jiggle in the yolk. Danny and I looked at each other across the table and smiled.

At lunch, a few bits of cheese, some slices of apple, and cinnamon rice cakes with sunflower butter.
Early this evening, Danny was outside in the driveway, washing the car. Lu danced around him, then climbed in the front seat, pretending to drive. I watched them both for a moment, with each other and in their own worlds. With the windows thrown open, I stood at the counter and shaved asparagus stalks.

Yesterday, I read David Tanis’s new column in The New York Times about cooking in a city kitchen. I meant to start a pot of cannelini beans this morning to make his recipe, but I forgot. So I slivered the asparagus stalks with a vegetable peeler and watched them tumble down into a crazy pile. Humming, I pulled out a jar of lemon-tahini dressing I made this week and drizzled a bit. Sunflower seeds. Shreds of aged white cheddar.

Lu ate her pasta and grabbed handfuls of this salad. Danny and I sat with her outside, asking to hear the stories of her day, laughing, planning tomorrow. Finally, it’s warm enough to be in short sleeves and sit on our porch. That table is my favorite one of the moment.

Right now, as I write, Danny is heating up some garlic in a hot pan. He’s going to throw in some chile powder, some cumin, corn, tomatoes, and the eggplant he roasted yesterday morning just for the heck of it. As soon as the rice is done cooking, and the chicken done roasting, he and I will sit down to our late dinner, the two of us together. I can guarantee you that at some point at the table we’ll talk about what we will cook tomorrow and the people with whom we’ll be happy to share our meals.

SHAVED ASPARAGUS SALAD

It’s hard to think of this as a recipe. It’s so simple. However, until I saw David Tanis’s column yesterday, I had never thought of shaving asparagus into a salad. He used a mandoline, which is a good way to go I am sure. But I grabbed the vegetable peeler because it was handy. Less refined. Faster.

I’m certain this salad would work with any number of vinaigrettes, with walnuts, without the cheese. As spring tilts into summer, I’ll be making this salad every few days until it has disappeared from the market. Until the jar of lemon-tahini dressing empties out, I’ll be using this again. I love lemon with asparagus. Next time, I’m adding lemon zest.

I haven’t even given you amounts here because you’ll figure out what you want. Feel free to play. Nothing complicated.

1 bunch asparagus with medium-size stalks
lemon tahini dressing
sunflower seeds
shredded aged white cheddar cheese
salt and pepper

Wash and dry the asparagus stalks.
With a vegetable peeler, peel slivers off the asparagus until the stalk won’t yield anymore.
(Usually, as the stalks thin, they’ll break off and become irascible.)
Repeat with all the stalks of asparagus.
Drizzle lemon tahini dressing over the top.
Toss the salad with your hands, coating all the asparagus with the dressing.
Add the sunflower seeds and cheese, in the amount that suits you best.
Taste, then season with salt and pepper, if you need it.

sumber dari: glutenfreegirl.com

pretty sure he likes me

My husband knows me better than anyone alive. He knows when to look deep into my eyes and hold me when I’m feeling down. He knows to follow that soulful look with a well-placed fart joke to break apart that mood. He knows the moment I need a fresh hot cup of coffee. He knows that we’ll dance if we put on the Beatles, we’ll look at each other and breathe if the kid isn’t listening to us before leaving the house, and we’ll both tear up if Lucy runs to give me a hug after Danny whispers in her ear. He knows that I’m going to keep reading in bed until the moment my head starts to droop over the book. He knows to gently nudge me and tell me it’s time to sleep. He knows when I need to sleep in, even if it is his morning to get up early with Lu.
He knows my rhythms. And he really seems to like me.

This is why he emailed me a new recipe for kale salad the other day. He has been so patient. This past year, I’ve developed a fondness for kale. Okay, that’s not true. As Danny said to me just now, “If I wasn’t in your life, you’d marry kale.” It’s true. I love all kale, but particularly the dark lacinato kale. When we planted our garden, I bought about 20 kale plants. Our friend, who was my gardening consultant, tried to dissuade me. “You really don’t realize how much kale you’re going to have.” I’m still eating it out of our garden. It’s the last greenness in the dark brown dirt. Seriously, I love kale.

And I know that it has now become fashionable to start hating on the kale, saying there are too many kale salads on the menu of every restaurant and we all just need to calm down on the kale. Okay, you calm down on the kale. More kale for me!

Danny scrunches up his forehead when he asks what we should have for dinner, and I casually slip it in. “How about some kale?” (On my behalf, we’re also eating cabbage, broccoli, cauliflower, and so many brussels sprouts that Lu has taken to running around the house saying, “I love brussels sprouts!”) He looks at me long enough to make me laugh, and then I say, “Okay.” But then I come back, “Really, could we have some kale?”

And yet he sent me this new kale recipe, created by Michael Anthony of Gramercy Tavern.
He knew exactly what my response would be to his email. “Lunch!”
And it was.
(We had some homemade mayonnaise in the house, so I thinned it out with yuzu and the brine from the tiny nicoise olives I added to the salad. I recommend this. And the sunflower seeds on top, if you like that sort of thing.)

I’m telling you, I think he really likes me.


sumber dari: glutenfreegirl.com

Smashed Chickpea Salad

Inspired by ‘wichcraft

1 15-ounce can chickpeas, drained and rinsed
2 tablespoons pitted, halved and very thinly sliced black olives
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
Zest and juice from half a lemon (if you’ve got one of those sad, juiceless lemons, use both sides for juice)
Couple good pinches of salt
A few grinds of black pepper
A few glugs of olive oil (the original is quite oily, like bread-soaking oily, I went a little lighter.
Both ways are delicious)

Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You’re not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add the glugs of olive oil, mix it lightly and enjoy.

This is also awesome as a sandwich on toasted bread, and it needs nothing else on it. But, if you want to doll it up, here are some ideas: A slice of roasted red pepper (as they do at ‘wichcraft), watercress (ditto), a slice of pickled garlicky red pepper (our way). We schmeared the bread with a tahini dressing, which was just tahini, lemon juice and a minced garlic clove thinned with water, but if you’ve got some harissa, I bet that would also be delicious.


sumber dari: smittenkitchen.com

Salad Olivier

Adapted from Alex’s mother

By the way, even after all of my fussing, I still overcooked the potatoes this time and determined it not as good as my mother-in-laws’. The difference is, I suspect I’ll be revisiting this again much sooner this time because it is so delicious, I cannot let fear keep us apart any longer.

2 pounds Russet potatoes,
boiled, peeled and finely diced (1/4- to 1/2-inch for this and all chopped ingredients)
2 eggs, hard-boiled, finely diced (optional)
1 small red or white onion, finely diced
3/4 cup mayonnaise (low-fat, or a mixture of mayo and sour cream work great here)
3 small dill pickles, finely diced
1 cup canned peas and carrots,
drained or 1/2 cup cooked peas and 1 carrot, chopped and cooked
Salt and pepper
Mix all ingredients and season to taste.


sumber dari: smittenkitchen.com

why we’re afraid to cook salad

I’ve had an entire week to read your cooking phobias as they rolled in and you know what? I had a lot fewer cooking fears when I started this process! I mean, fish? offal? phyllo? Why hadn’t I thought of those? Thank goodness I warned you I’d be doing some outsourcing.


[View the details of your cooking phobias over here.]

But really, when you read 363 tales of kitchen apprehension in a row, several times, certain things smack you in the face. Like the fact that we’re all such worrywarts, aren’t we? And so irrational, determining that just because something went horribly awry once, it will continue to do so for ever and ever and..
You’re right, I’m talking mostly about myself, but surely at least some of these reasons are familiar:

Why We’re Afraid to Cook

1. Our mother or mother-in-law cooks it better:
Whether it is out of respect, deference or certainty that your version will pale, it seems that there are many of you who don’t even want to touch dishes that are others’ signatures.

2. The Food Police scared us:
They’ve struck an absurd amount of fear into our hearts, now our panic over undercooked chicken and eggs or imperfectly canned food is so great, we cannot approach either calmly or rationally. (Don’t worry, I’ll get to all of these in time.)


3. It went really badly the last time (or times) we made it:
 So you’ve responded by keeping your distance. Had I not been actually forced by the deadline of the wedding and my desire to make a specific frosting for the wedding cake, I would have taken a year to get back to Swiss buttercream. At least.

4. We jinx ourselves:
Failure is so often a self-fulfilling prophesy, wherein we are so certain something is going to go wrong, we indeed make some futzy errors. (This would be me, with phyllo, every single time.)

5. It’s hard to get our head around the steps:
I admit, I feel more confident when I can remember a recipe without even looking back at it, because it is simple, or proceeds in logical steps. I always forget that I’m only expected to do one thing at a time.

6. There’s a very specific deal breaker: 
It requires pig’s blood, will stink up your apartment or serve 24 people. Kim Severson discussed these in a funny article in the New York Times last month, and she’s absolutely right. It only takes one word of some of these for me to flip the page and call out “next!”

7. We’re afraid of wasting an expensive ingredient:
Many of you mentioned this in reference to large cuts of meat and good fish, where the price of making an error seems so steep, a flop is that much more of a risk. I totally get it as when I blow it on a pricey dish, I feel that much more awful about it.

8. Our skills aren’t where we wish they were:
Recipes that require poached eggs, when you’re terrible at poaching eggs, just seem easier to skip. So can instructions that demand a fine brunoise or long, thin juliennes if you haven’t taken a semester of knife skills, or have a natural finesse in the area (or a really good mandoline, at least in the case of juliennes).





Do I have answers to all of these? Well, not today, but I will in time–well, on everything but the offal that is, a girl’s got to draw the line somewhere.

However, reason number one–”Our mother-in-law cooks it better”–got me thinking about my Alex’s mother Salad Olivier, something I adore but when I tried to make it at home a few years ago–my first potato salad ever, and also with virtually no experience cooking potatoes–it was a gloppy disaster and I haven’t made it since.





Or hadn’t. I mean, if I’m going to try to get us through our cooking worries here, I suppose I should take the lead and reattempt one of the easiest salads on earth, right?

Now, before you say “I’ve had Salad Olivier and we made it with this and not that,” and also “You’re doing it wrong!” let me warn you that my mother-in-law says that you can put three Russians in a room and they will all make it differently–and they’ll all be right.

Of course, her’s is the most right because it’s getting featured here today. So there.


sumber dari: smittenkitchen.com

Winter Fruit Salad

3/4 cup sugar
3 star anise
1/2 of plump vanilla bean, split in half lengthwise
8 dried Turkish apricots, cut in half
4 dried figs, quartered
4 2-inch long pieces lemon zest (peeled with a vegetable peeler) from a Meyer lemon if you can find one
Juice of the zest lemon
3 firm Bosc pears
1 firm tart apple
Seeds from half a pomegranate

1. Fill a medium saucepan with 4 cups water. Add the sugar, star anise, vanilla bean and lemon zest. Bring to a boil, and cook until all the sugar is dissolved. Let it cool for just a few minutes (it should still be hot) and then stir in the dried figs and apricots. Let it cool completely.

2. Meanwhile, peel and core pears and apple. Slice thinly lengthwise and place in a large bowl, and toss with the lemon juice.

3. Once the syrup with dried fruit has cooled, pour it over the apples and pears. Cover the bowl with plastic wrap and chill it overnight in the refrigerator.

4. The next morning, using a slotted spoon, ladle the fruit into a serving bowl, sprinkle with the pomegranate seeds and serve. Remove the vanilla beans (you can rinse and save what is left of them for another use) and lemon peels if you wish, or leave them in for decoration.

Do ahead Syrup can be made in advance and kept in the fridge for a day or two. Hot syrup can be poured over the dried fruit and kept in the fridge for a day or so. Prepared salad keeps in the fridge for a day or two, but is best fresh.


sumber dari: smittenkitchen.com

CARROT-CORIANDER VINAIGRETTE

When we ran out of the tahini dressing we had been living on for weeks, Danny disappeared into the kitchen. I heard the sound of our juicer splaying out juice. I walked in to see him pushing carrots through the juicer. “Something for us to drink?” I asked him.
“Nope,” he said, pushing down another carrot. “Vinaigrette.”

Danny first made this carrot vinaigrette at a restaurant in Colorado, where they served this with butter lettuce, fried carrots, blue cheese croutons and fried goat cheese. Turns out it’s delicious. (Of course.) By reducing the carrot juice, Danny created something with an intense carrot taste, cut by the bite of coriander. Adding champagne vinegar and a bit of fruity olive oil, he made a dressing we wanted to spoon onto everything that week. We put it over yellow rice, roasted chicken, wilted kale, and even in cheese quesadillas. This one’s a keeper.

2 teaspoons coriander seeds
2 cups fresh carrot juice
1 medium shallot, peeled and sliced thin
1/4 cup champagne vinegar
3/4 cup olive oil
2 tablespoons chopped fresh cilantro
salt and pepper

Toasting the coriander seeds.
Set a small pot on medium heat. Add the coriander seeds. Toast the seeds, tossing them around in the pot frequently, until the smell of the coriander releases itself, about 5 minutes.

Reducing the carrot juice.
Pour in the carrot juice and the shallot. Cook until the carrot juice is reduced down to about 1/4 cup, about 15 to 20 minutes. (You might want to brush the sides of the pot with a pastry brush once in awhile, to prevent the sugars in the carrot juice from burning.) Add the champagne vinegar to the carrot juice and give it a stir.

Finishing the vinaigrette.
Pour the liquid in the pot into a blender. Blend on medium speed. Slowly, drizzle in the olive oil until the oil is fully incorporated into the dressing, about 2 minutes. Add the cilantro and blend until it’s mixed into the dressing. Season with salt and pepper to taste.

Makes about 1 1/4 cups carrot vinaigrette.
This should keep in a jar in the refrigerator for up to 2 weeks.
Use it on all the salads you make and it will disappear before you have to worry about it.


sumber dari: glutenfreegirl.com

knowing more now

When I was a kid, salads only meant one thing: iceberg lettuce torn into shreds, chopped-up tomatoes, croutons from a Marie Callender’s bag, and a glug of dressing from a bottle. Mostly, we liked ranch dressing, but sometimes there was a bottle of Italian dressing with viscous bits floating in it. A few times, there was overly sweet French dressing.

(I know folks who grew up in Italy and France. They must have been so confused to come to the States for the first time and find these plastic bottles ascribing these abominations to their countries.)

I don’t blame my parents. That’s what everyone ate as salads in Southern California in the 70s and 80s. As soon as I write that, I know it’s not true. There must have been some families eating artichoke hearts, butter lettuce, and homemade vinaigrette. My dear friend Sharon, who grew up in South Dakota, ate curries and unusual casseroles, thanks to the recipes her mom ripped out of the pages of Gourmet. So I know that quite a few people must have been eating interesting salads in the 1970s. It just wasn’t me.

For years I had this feeling of obligation about salads, based on the paltry selections offered me and the lack of taste in those pale tomatoes and watery lettuce. Salads are healthy. Salads are what you eat when you want to lose weight. Sharon and I used to convince ourselves, in our late teens, that bowls of lettuce without any dressing actually tasted good. We were lying to ourselves. We ate those salads out of desperation to change our bodies by denying ourselves flavor.

Thankfully, I’m not in my late teens anymore. Flavor is my first consideration when it comes to food now. And I eat a salad for lunch nearly every day.

What I didn’t know thirty years ago is that “salad” can mean warm brown rice, sauteed chard, sunflower seeds, goat cheese, and green goddess dressing made with yogurt and fresh herbs. Salad can also mean tomatoes so ripe they yield to the fork easily and ooze juice you must sop up with bread. Salad can be endive, radicchio, and sliced pears, tumbled on top of roasted sweet potato. Salad can mean burrata or buckwheat groats or red leaf lettuce or roasted chickpeas or collard greens or pickled ginger or mustard greens or warm tahini or dollops of yogurt or bright red pomegranate seeds.

I certainly didn’t know, until I met Danny, that a salad could be warm quinoa, slices of hard-boiled eggs, ribbons of kale, pine nuts, and carrot-coriander vinaigrette.

I’m so glad I know more now than I did in 1972.


sumber dari: glutenfreegirl.com

asparagus with almonds and yogurt dressing

The yogurt dressing below will make more than you need, but if you’re anything like us, you’ll want to make this again soon and will be glad you have it around. If you have a hot smoked paprika around, I am sure it would make a wonderful, kicky substitution for half the paprika. Chipotle powder, which is also smoky and hot, can impart a similar flavor. If you don’t have smoked paprika around, regular paprika with a pinch of ground cumin will add some smoky depth as well. Sumac powder, with an almost tart or sour paprika flavor, would be delicious in here as well. The longer the yogurt dressing rests, the more garlicky it will become.

The pan-roasting technique is adapted from Cook’s Illustrated, and I will treasure it because it manages to allow you to get the blistery, crisp-but-tender effect you might from a grill, without requiring that you either have a grill or run your oven for a long time.
Hooray!

This dish is great warm but was also delicious at room temperature. Because of this, I think it would make an excellent brown bag lunch, cutting the spears into smaller segments that would easily fit in a container.

2 large eggs
1/3 cup whole blanched almonds, Marconas if you can get them
Yogurt dressing
1 cup plain yogurt (strained or Greek-style if you can find it)
2 tablespoons lemon juice
1 teaspoon smoked paprika
1 small clove garlic, minced
1/4 teaspoon table salt
Asparagus
1 tablespoon olive oil
1 pounds asparagus spears, tough ends trimmed or peeled
Salt and freshly ground black pepper
To serve
Squeeze of lemon juice
Drizzle of olive oil
Coarse sea salt

Hard-boil your eggs according to your favorite method. I like to put my eggs cold in a pot of water and bring it to a boil over high heat. Once it comes to a boil, I set the timer for 10 minutes and reduce the heat to a moderate simmer. When the timer goes off, I drain them and plunge them in ice water for a quick cooling. While they cool, toast your almonds. [If you have time, cook the eggs 24 hours or more in advance. Older hard-boiled eggs peel more cleanly.]

In a 12-inch heavy skillet, toast your almonds over medium heat, tossing them frequently until they’re lightly bronzed. [Marcona almonds often come already toasted and in a bit of olive oil. If you’re happy with their color, use them as is. If not, you can put the almonds and oil in the skillet to toast them more deeply, as I did.] Let cool.

Once eggs and almonds are cool, coarsely chop both and set aside.

Make your yogurt dressing, whisking all of the ingredients in a small bowl. Adjust seasonings to taste. Spread 1/2 cup dressing in a thin layer over serving dish and set aside.

Reheat heavy 12-inch skillet over medium high heat. Add oil, and once the oil is fully heated, add your trimmed asparagus spears — placing half in one direction and half in the other allows them to fit better. They won’t fit flat in a single layer, but you should try to spread them as evenly as possible. Cover the skillet with a lid (foil if you don’t have one that fits) and let skinny spears cook for 3 minutes and fatter ones for 5.
Remove the lid, increase the heat to high, season the asparagus with salt and black pepper, and use tongs to cook the spears until they’re crisp-tender and well-browned along a side or two, about 5 minutes more for skinny spears or 7 minutes for thicker ones.

Transfer asparagus to dressing-coated serving dish. Sprinkle spears with an additional squeeze of lemon juice, if desired, a tiny drizzle of olive oil, chopped almonds, eggs and a bit of coarse sea salt. Dollop with additional yogurt dressing.

Then dig in.


sumber dari: smittenkitchen.com

Lobster and Potato Salad

Barely tweaked from Ina Garten
Serves 6, generously (or easily more if among many sides)

1 1/2 pounds unpeeled small Yukon gold (Ina’s suggestion) or fingerling (what I used) potatoes
Coarse, kosher or sea salt
3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced or pressed garlic
1 large or extra-large egg yolk, ideally at room temperature
Freshly ground black pepper
1/2 cup olive oil
1/4 cup dry white wine (you can skip this, or use less, with little harm; I used 1 tablespoon vermouth instead)
3 tablespoons drained capers (I imagine minced cornichons would be a good alternative)
6 scallions, thinly sliced (yielding about 1 cup)
2 medium stalks celery, diced small (about 1/4 inch) (yielding about 1/2 cup)
1/2 cup finely diced red onion
1 1/2 pounds cooked lobster meat, cooked and cooled, in a 1-inch dice (from about 7 to 8 pounds fresh lobster; see post above for better budgeted suggestions)
1 lemon
3 tablespoons coarsely chopped fresh tarragon (Ina’s suggestion) or flat-leaf parsley (what we used)

Cook the potatoes:
Place the potatoes in a large pot and cover with an inch or two over water.
Add 1 tablespoon salt and bring to a boil.
Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender.
(A bamboo skewer is ideal to test them.)
Drain in a colander, and let potatoes cool for 5 minutes.
Cut potatoes into quarters or halves (or fingerlings into 1/2- to 1-inch segments) and place them in a large bowl.

Make the vinaigrette:
Whisk together the vinegar, mustard, garlic, egg yolk, 1 teaspoon salt, and many grinds of black pepper (Ina recommends you use a full teaspoon of pepper).
Whisking constantly and vigorously, pour the oil in in a thin drizzle, ideally making an emulsion.
Stir in the wine (if using) and capers.

Assemble the salad:
While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion, lobster, and add enough vinaigrette to moisten. Reserve any remaining vinaigrette for later. Add the zest and juice of the lemon, the tarragon or parsley, and more salt and pepper to taste (Ina calls for another 2 teaspoons salt and 1 teaspoon pepper, but this felt like overkill). Cover with plastic wrap and refrigerate for at least an hour to allow flavors to blend. Taste for seasonings and add more vinaigrette, if necessary.

Serve: This salad is especially good served closer to room temperature. Don’t forget to share.


sumber dari: smittenkitchen.com

keep things fresh

Here are some ideas to help you keep things fresh:

1. Use a little Greek yogurt in the dressing. A good dressing — not too sweet, not too heavy — helps bind everything together and bring out the fruit’s juiciness. These berries are chillin’ in a mixture of Greek yogurt, honey, and mint.

2. Or use this great, basic formula: citrus juice + fresh herb + honey or syrup. You get something acidic, something interesting, and something sweet. The acid in lemon, lime, or orange juice brightens up the flavors and keeps fruit from turning brown. Soft fresh herbs like mint, tarragon, and basil are the best.

3. Stick with one color for something striking. This orange-on-orange combo of citrus and carrots is so HAPPY. Red fruits rule in summer. This salad’s made with cherries, strawberries, and raspberries.

4. Two-tone is classy, too. This dramatic number is a mix of honeydew, black currants, and sheep’s milk cheese.

5. Grill the fruit first. Yo’ll be amazed at what a little fire can do to make fruit sweeter and softer and more interesting. This recipe uses an eclectic mix of peaches, plums, pears, figs, and grapefruit.

6. Let some vegetables join the party. Forget the botanical technicalities of what may or may not be a “fruit;” the point is, don’t be afraid to mix in things that aren’t sweet. Cucumber makes a super addition to honeydew and watermelon in this summer salad.

7. You can take some extra time to compose a salad without going over the top. A grid is awesome if you’re using firm, cube-friendly fruit like melon.

8. Add some grains or seeds for protein and texture. Quinoa? In a fruit salad? WHY NOT.

9. Try sticking with just one type of fruit — for example, stone fruits. Exercising some restraint in terms of genre helps bring out subtle, individual flavors of different fruits. Plums, pluots, and nectarines here.

10. For a party, serve individual salads in fancy glasses.

sumber dari: buzzfeed.com

chinese chicken salad

According to American food historian Sylvia Lovegren, Chinese ingredient-inspired salad/dressing originated in the 1930s. Our survey confirms several 1930s mainstream America recipes titled "Chinese Chicken Salad." They are a far cry from what Anerican diners expect today. Our Chinese food history sources confirm raw salads were not tradtional fare in Asia. So unfolds another delicious page in Chinese-American cuisine.

"Salad made with uncooked vegetables was not consumed in traditional China, for raw salads were dangerous and had little appeal to most Chinese; instead, Chinese salads were customarily made of parboiled or stir-fried vegetables and served with hot or cold."
---Food in China: A Cultural and Historial Inquiry, Frederick J. Simoons [CRC Press:Boca Raton FL] 1991 (p. 148)

"There are many different types of cold chicken salad in China, although most of them seem to originate in Szechwan. One of the most popular is pong pong (or bong bong) chicken, which is basically shredded chicken and bean sprouts dressed with a peanut butter, red pepper, and garlic sauce. But the Chinese chicken salad that was being consumed in such quantities by the fashionable set--probably among rising young record and film producers on the West Coast--probably orginated in California. This version is a cold mixture of shredded iceberg lettuce, crispy fried noodles, the strips of roasted chicken, all tossed with a slightly sweet sesame oil--tinged dressing made sprightly with flecks of hot red peppers. There is a similar chicken salad, known as so see chicken, made popular at Johnny Kan's restaurant in San Francisco, but Kan's version omits the fried noodles."
---"Exotic Interlude I," Fashionable Food: Seven Decades of Food Fads, Sylvia Lovegren [MacMillan:New York] 1995 (p. 109-110)


Who was Johnny Kan?

Predictably, our early 20th century salad cookbooks [1900-1950s] offer several recipes for various "Oriental" Salads. The surprise? None of these recipes are similar to the menu items we expect today. Neither did these books offer anything close to contemporary Asian/Oriental-style (sesame soy ginger) salad dressing. One recipe circa 1923 consisted of diced prunes, dates, figs, chopped nuts, diced pineapple topped with "One cup salad dressing." These salads were generally topped with Vinaigrette or spiced mayonnaises. None of the examples we found included sesame, or ginger. Some did employ soy sauce.

Our survey of American newspapers confirms Chinese Chicken Salads were indeed popular in the 1930s. As one might expect, there were several variations for both salad and dressing. Asian salads/dressings, as we know them today, first surfaced in the mid-1960s. Articles confirm the popularity and diversity of this salad/dressing grew in subsequent decades. Asian-style salad dressings were promoted in the 1980s as healthier alternatives to traditional selections. Thai flavors are introduced in the 1990s. Today there are many variations on this ubiquitious recipe.


sumber dari: foodtimeline.org

summer means fruit

SO MUCH FRUIT. Sometimes too much to actually eat it all before it starts to get icky — which is why fruit salads are such a great idea. You can redeem on-the-edge produce with just a little TLC so that it becomes a whole new magical concoction.

But the term “fruit salad” has long been abused by those who believe that tasteless honeydew + unripe cantaloupe + rock hard grapes = something worth eating. It’s high time to reclaim this territory with interesting, beautiful, luscious, non-boring combinations of fruits.


sumber dari: buzzfeed.com

why do we call it salad

What is salad?
Food historians tell us salads (generally defined as mixed greens with dressing) were enjoyed by ancient Romans and Greeks. As time progressed, salads became more complicated. Recipes varied according to place and time. Dinner salads, as we know them today, were popular with Renaissance folks. Composed salads assembled with layers of ingredients were enjoyed in the 18th century. They were called Salmagundi. Today they are called chef's salad.

Why do we call it salad?
The basis for the word salad is 'sal', meaning salt. This was chosen because in ancient times, salt was often an ingredient in the dressing. Notes here:
"Salad, a term derived from the Latin sal (salt), which yielded the form salata, 'salted things' such as the raw vegetables eaen in classical times with a dressing of oil, vinegar or salt. The word turns up in Old French as salade and then in late 14th century English as salad or sallet."
---Oxford Companion to Food, Alan Davidson [Oxford Univeristy Press:Oxford] 2nd edition, 2006 (p. 682)

"Etymologically, the key ingredient of salad, and the reason for its getting its name, is the dressing. The Romans were enthusiastic eaters of salads, many of their differing hardly at all from present-day ones--a simple selection of raw vegetables...--and they always used a dressing of some sort: oil, vinegar, and often brine. And hence the name salad, which comes from Vulgar Latin Herba salata, literally 'salted herb'."
---An A-Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 294)

Etymological notes & historic uses, Oxford English Dictionary:
"Salad
[a. OF. salade (14th c.), a. Pr. salada = OIt. salata, Pg. salada (cf. It. insalata, Sp. ensalada): ta, f. *sal and cf. quot. 1687 s.v. SALADING. c1390 Forme of Cury (1780) 41 Salat. Take persel, sawge, garlec [etc.]..waische hem clene..and myng hem wel with rawe oile, lay on vyneger and salt, and serue it forth."

"Although the ancient Greeks and Romans did not use the world "salad," they enjoyed a variety of dishes with raw vegetables dressed with vinegar, oil, and herbs...The medical practitioners Hippocrates and Galen belived that raw vegetables easily slipped through the system and did not create obstructions for what followed, therefore they should be served first. Others reported that the vinegar in the dressing destroyed the taste of the wine, therefore they should be served last. This debate has continued ever since...With the fall of Rome, salads were less important in western Europe, although raw vegetables and fruit were eaten on fast days and as medicinal correctives...The term salade derived from the Vulgar Roman herba salata, literally 'salted herb'. It remained a feature of Byzantine cookery and reentered the European menu via medieval Spain and Renaissance Italy. At first "salad" referred to various kinds of greens pickled in vinegar or salt. The word salade later referred to fresh-cooked greens of raw vegetables prepared in the Roman manner."
---Encyclopedia of Food and Culture, Solomon H. Katz, editor and William Woys Weaver, associate editor [Charles Scribner's Sons:New York] 2003, Volume 3 (p. 224-5)

[NOTE: This book contains far more information than can be paraphrased here. Ask your librarian to help you find a copy.]

At the tail end of the 19th century (in the United States) the domestic science/home economics movement took hold. Proponnents of this new science were obsessed with control. They considered tossed plates of mixed greens "messy" and eschewed them in favor of "orderly presentations." Salad items were painstakenly separated, organized, and presented. Molded gelatin (Jell-O et al) salads proliferated because they offered maximum control.

"Salad greens, which did have to be served raw and crisp, demanded more complicated measures. The object of scientific salad making was to subdue the raw greens until they bore as little resemblance as possible to their natural state. If a plain green salad was called for, the experts tried to avoid simply letting a disorganized pile of leaves drop messily onto the plate...This arduous approach to salad making became an identifying feature of cooking-school cookery and the signature of a refined household...American salads traditionally had been a matter of fresh greens, chicken, or lobster, but during the decades at the turn of the century, when urban and suburban middle class was beginning to define itself, salads proliferated magnificently in number and variety until they incorporated nearly every kind of food except bread and pastry...Salads that were nothing but a heap of raw ingredients in dissaray plainly lacked cultivation, and the cooking experts developed a number of ingenious ways to wrap them up...The tidiest and most thorough way to package a salad was to mold in in gelatin."
---Perfection Salad: Women and Cooking at the Turn of the Century, Laura Shapiro [North Point Press:New York] 1986 (p. 96-99)

Culinary evidence confirms salads of all kinds were very popular in America in the 1920s. Entire books were devoted to the topic. Some of the more popular were:

• The Edgewater Beach Hotel Salad Book, Arnold Shircliffe [Hotel Monthly Press:Evanston] 1926
• Bettina's Best Salads and What to Serve With Them, Louise Bennett Weaver & Helen Cowles LeCron [A.L.Burt:New York] 1923
• Fancy Salads of the Big Hotels, Henri Kegler [Tri-Arts:New York] 1923
• Salads and Sandwiches, Originated and Published in Woman's World Magazine [Woman's World:Chicago] 1924

Eventually, the hold of domestic science relaxed and tossed salads once again found their way on American tables. Tossed salads regained favor. Today, American salads range from the uninspired classic" lettuce wedge, tomato & cucumber doused with bottled dressing to tantalizing creations composed of interesting greens, asian fruits and vegetables, crisp noodles lightly tossed with sesame seed soy sauce. Lettuce-free salads (tomato and fresh mozzerlla) and exotic fruit combinations (kiwi, mango, strawberry) are found in upscale restaurants and suburban supermarket salad bars. Busy home cooks have the option of assembling "salad in a bag" adorned with ready-cut veggies (broccoli, cauliflower), baby carrots, tiny tomatoes, and packaged crunchies (flavored croutons, nuts, mini crackers, onion crisps). No cutting involved.


sumber dari: foodtimeline.org

Indian Food Recipe: Fruit Salad

• INGREDIENTS:

3 Bananas

1 Apple

2 Orange

1Ripe Mango

1 Bunch Green Grapes

1/4th cup Pomegranate seeds

Few canned Cherries

1 Guava

1/2 cup sugar (or to taste)

1 lemon juice

• METHOD:

Peel and cut all fruits into banana and apple in the end to avoid browns. Pour lemon juice immediately on fruits. In a little water add sugar and half melt it on heat.

Mix melted sugar to the fruits. Refrigerate it and serve the fruit salad chilled.

sumber dari: recipesindianfood.com

fruit salad lover and desire

Are you a fruit salad lover and desire to trial with some new fruit salad recipes daily? Well, in that case, you happen to be at the proper webpage. Here you’ll get a few of the most attractive and inventive ideas to experiment along with your standard fruit salad recipe.


People generally imagine some quite simple and common recipes while preparing fruit salad, such as fruit suspended in brightly colored Jell-O or fruit cocktail smothered in whipped topping.

You can try preparing a few colorful fruit salads by concentrating merely on fruits like grapes. Choose grapes of varied colors and a few a nice and colorful fruit salad. Also, try to make use of a light-weight dressing for this grapes fruit salad.

Apart from grapes, you can also make use of several seasonal melons and combine them along with other simple tropical fruits to produce a nice, refreshing fruit salad. Among the most suitable seasonal fruits to mix with grapes and melon are pineapple, mango, star fruit and papayas. These colorful and light fruit salad will be most appreciated when served with a few humble complementary dressing. You possibly can serve these as a side dish or perhaps a dessert.

Further, feel free to utilize a number of the weirdest combinations of fruits in your fruit salads as sometime even the weirdest combos taste great. Try combining a light dressing with fruits such as avocados, peaches and tomatoes. This gives you a colorful impressive salad which also promotes wellbeing. Also, it’s not necessary that you have to use just sweet fruits to prepare a pleasant fruit salad. It is easy to even utilize fruits with various tastes for making pleasant fruit salad recipes. Moreover, you may also try mixing fruit and veggies in order to make a fruit salad recipe with a twist. Considered one of the most generally cherished combinations of fruit and veggies is pears and any kind of green vegetables. Also, if you need to experiment slightly too much then you definitely also needs to try making pasta fruit salad with some soft fruits. The most suitable choice of fruit is apples to create a firm textured soft past fruit salad.

There are absolutely no limitations for testing with fruit salad recipes. You may try using any of your favorite flavors to prepare a nice and innovative fruit salad recipe. One can even add spices such as black pepper and curry powder to make the recipe spicier. The top options of fruits for this intention are blueberries, strawberries and peaches.


sumber dari: bacterial-vaginosis-treatment.com